Cheat’s Chicken Pot Pie: Comfort Food Made Easy
Cheat’s Chicken Pot Pie is a cozy, comforting dish made easy by skipping the traditional crust. A creamy filling of chicken, vegetables, and herbs. It is then topped with golden, flaky baked puff pastry squares. No rolling, no fuss—just all the flavor of a classic pot pie with half the effort.
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Ingredients
- 2 tbsp oil
- 1 kg diced chicken or shredded cooked chicken (rotisserie chicken is your best friend here)
- 1 medium onion diced
- 100 g mushrooms sliced (optional)
- ½ cup chicken broth or water and 1 tbsp of chicken stock powder
- 1 ½ cups cream use milk if you prefer
- 2 cups frozen mixed vegetables use fresh if you have it. Frozen is much faster
- ½ tsp dried thyme or fresh if you’ve got it
- salt and pepper to taste
- 3 tbsp butter softened
- 3 tbsp all-purpose flour
For the cheats topping
- 1 sheet frozen puff pastry thawed, cut into four squares
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 200℃ (400°F). Line a baking tray with parchment paper.
Bake the pastry topping:
- Cut the thawed puff pastry into squares or rectangles. You can also keep it whole for dramatic flair. Then brush with egg wash. Bake on the tray for 15–20 minutes, or until puffed and golden. Set aside.
Make the filling:
- In a large saucepan or skillet, add oil and cook onion, garlic, and mushrooms if you are using them. Add the diced chicken if you are using raw chicken now. Cook for about 5 minutes.
- Add the cream and chicken broth.
- Add chicken (if using pre-cooked). Now add the mixed vegetables, thyme and season with salt and pepper. Simmer until the chicken and vegetables are cooked.
To thicken the sauce
- In a small bowl add the butter and flour and stir to combine. Add the butter flour mixture into the casserole and stir thoroughly until nice and thick. Keep adding more if you are not getting a thick consistency. You will just have to use more soft butter with flour, an extra tbsp at a time of each. Sometimes it is enough, but it all depends on which type of vegetables you are using.
To serve:
- Spoon the hot, creamy chicken filling into bowls. Place a golden square of puff pastry on top of each one. Serve immediately with creamy mashed potatoes as the side.
Servings: 6 servings